Skillet Pork Cutlets With Fresh Peach Butter
Published August 28, 2025
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium-ripe peach, halved, pitted and grated on the large holes of a box grater (½ cup peach pulp and juices, skin discarded)
3 oregano sprigs, plus ½ teaspoon chopped oregano leaves
4 tablespoons unsalted butter, at room temperature
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
4 (5-ounce) boneless pork loin chops or cutlets, pounded ¼-inch thick
Nutritional analysis per serving (4 servings)
6 grams carbs; 114 milligrams cholesterol; 375 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 26 grams fat; 1 gram fiber; 471 milligrams sodium; 30 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium heatproof bowl, combine the grated peach and chopped oregano.
- Step 2
In a small saucepan over medium-low heat, melt the butter. Cook, stirring occasionally, until butter is browned and nutty smelling and the sizzling sound stops, about 3 minutes. (Be careful not to burn the butter.) Pour the browned butter over the grated peach — and be careful, as it may splatter. Season with salt and pepper and mix until well combined.
- Step 3
In a 12-inch cast-iron skillet, heat oil over medium. Season pork with salt and pepper and add to skillet. Top with oregano sprigs and cook until golden on both sides and cooked through, about 3 minutes per side.
- Step 4
Transfer pork to 4 serving plates. Top each with some of the peach butter and garnish with more black pepper. Serve warm.
Private Notes
Comments
This was good but could be better. This seems like the first draft of a solid recipe. Next time I will add the peaches to the butter and let the juices cook down to get the peach butter a little more jammy. I threw some lime juice and that helps bring everything together a bit.
Oh man, you guys?? I tried the just the peaches with brown butter and it wasn’t so great. Decided to follow the suggestion of cooking it down a bit in the butter, then adding lime. It was excellent with the pork, had it with roast potatoes and green beans. But I had some extra sauce, tasted it, and thought “vanilla icecream!!”. Drove to the grocery store, bought the most expensive vanilla icecream they had, got it home and and slathered it with the sauce. It was FANTASTIC. Skip the pork, have it for dessert. I bet a sprinkle of crushed ginger snaps toasted in butter would take it out of orbit.
"Medium-ripe peach": the hyphen is between medium and ripe, so the peach should be medium-ripe. If medium sized peach were called for, it would be "medium ripe peach" without the hyphen. The recipe calls for 1/2 cup of pulp and juices; that quantity should help selecting the size of he peach.
This sounded good and I had a fabulous peach. I followed suggestions of reducing the juicy pulp and adding lime juice. It was still so bland it might as well have been pork cutlets in brown butter. I’m taking the ultimate step of unsaving this recipe.
Followed the instructions to a T and it was perfect for a quick summer meal.
Has potential but needs somethings… shallot? Wine? More like a pan sauce?